It’s always hard to find something to give to everyone at work at Christmas. You don’t want to spend buckets of money, but you don’t want to give them something dodgy. Christmas 2011, i was about 5 months into my job at Yarra, and an amazing 5 months it has been. I spose this warranted something a little special for the marketing and comms team. You may have noticed my obsession with schnapps and liqeurs over the last few months (lots more recipe to come! did someone say Jägermeister?). At first i was going to make Crème de Cassis but black currants were so damn expensive in december! Blackberries on the other hand were quite affordable at about $6 a kilo frozen. Crème de Mûre, which is a liqeur made from blackberries is a wonderfully simply thing to make, and goes very well as a dash in a glass of champagne (French of course), it also ages very well.
Crème de Mûre
3 litres alchohol at 40% – the more neutral the better (a very clean vodka will do)
3kg frozen blackberries
2kg white sugar
1. Add your alcohol to a large jar or glass/ceramic container . Glass is great as it allows lots of heat through and speeds up the process.
2. Add the berries and sugar to the jar.
3. Allow to sit in the sun for two weeks.
4. Drain the liquid through a muslin cloth until you end up with a thick paste. Do your best to get as much liquid out as possible. Get your hands in there to break up any remaining bits of fruit.
5. Pass the liquid through a clear muslin cloth again to remove any remaining muck.
Note: if you want to work out the alcohol content.
1. Take your starting volume of original alcohol. In this case 3 litres at 40% = 1200ml pure booze.
2. Measure the volume of liqeur at the end. In this case 6 litres. Thus 6 litres of liqeur with 1200ml of pure booze = 20% booze by volume.